100 g mushroom sauteed (what i had on hand would add more)
100 g cooked rice (used short grain sushi rice from freezer)
260 g beets (3 cups optimal)
180 g onion grated
1 1/2 c / 110 g oats
2 TB olive oil
5 g garlic pressed/ minced (can be doubled)
1 15 oz can black beans (or others like kidney, using cannellini)
12 oz tofu pressed dry
12 g fresh basil (can be more plus other herbs would be a ok)
2 tsp onion and garlic powder
1 tsp smoked paprika
1-2 tsp adobo powder (by goya)
2 tsp salt or to taste
in a hot pan with oil of choice saute the mushrooms.
into a bowl or in a food processor grate beets and onions then place into a large bowl, add the oats, garlic and olive oil into the bowl and stir to combine.
in a food processor, add the beans, tofu, the basil, onion & garlic powder, paprika, adobo powder and salt into the food processor to help to distribute the herbs/salt.
Pulse to crack the beans and tofu to mince size but not smooth.
Add the bean/tofu to the beet bowl and mix to combine - i used my hands at one point to squish the mix together.
I formed 8 patties, 6 went to the freezer and 2 into the fridge to grill tonight.
We are planning to serve with sliced tomatoes, sliced onions, romain lettuce, and a garlic basil aioli on a brioche bun.
- cooking details to come-
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